One-Pan Ground Beef Ramen Noodles

Pan with ground beef ramen topped with green onions.

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One-Pan Ground Beef Ramen Noodles

This simple one-pot ground beef ramen noodles recipe is a dinner favorite that is ready in under 30 minutes and is the perfect way to take instant ramen to the next level. Minimal prep work, so simple to vary by adding more vegetables, adjusting the spice level and more. These saucy beef noodles are a perfect weeknight dinner that the whole family is going to love!

Prep Time5

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Sauce

⅓ cup low sodium soy sauce
½ cup chicken broth beef broth works too
¼ cup honey or brown sugar
3 Tbsp hoisin sauce
2 Tbsp rice vinegar
2-3 tsp sriracha
2 tsp sesame oil
1 Tbsp grated ginger
½ tsp crushed red pepper
1 tsp corn starch
2 garlic cloves minced
salt and pepper as desired, to taste

stir-fry

2 Tbsp olive oil or preferred cooking oil
4 garlic cloves minced
3 green onions chopped, greens and whites separated
1 lb lean ground beef
1 cup shredded carrots
1 ¾ -2 cups chicken broth
3 ramen noodle packages (approx. 3 oz. each), sauce packets discarded

Instructions

Whisk the sauce ingredients together well and set aside.
Heat a large deep skillet or sauté pan to medium-high heat. Add in the olive oil and allow it to heat up. Add the garlic and sliced white parts of the green onions and sauté for about 1 minute. Add the ground beef to the pan. Allow it to sit, undisturbed for several minutes and then begin to break it into smaller pieces.
Continue to brown the beef. When it is almost cooked through, add the carrots and stir. Once the beef is browned, you may drain excess grease if desired.
Add the sauce to the pan and heat for about 2-4 minutes to allow it to slightly thicken.
Add the broth to the center of the pan and then place the ramen noodles over top and gently press. The noodles will not be fully covered. Allow them to cook for about 1 minute and then flip, heating the other side for about one minute.
Once the noodles are soft enough, use tongs to begin to work the noodles apart gently, stirring them into the beef and sauce mixture, coating the noodles with the sauce. Continue to heat another minute until the noodles are cooked to desired softness and the broth has been absorbed.
Remove from heat and sprinkle with the reserved greens of the green onions and serve. You can add a squeeze of lime juice and some sesame seeds as well when serving.

Notes

If you wan this beef ramen to eat more like a soup, add extra broth in the last few minutes to your liking. I made this to be more of a saucy noodle dish, but it can certainly be shifted to soup!

To keep this beef ramen from getting too salty, use low sodium soy sauce and broth. You may end up with a dish that is much too salty if not!

Storage: Store leftovers in an airtight container for about 3-4 days in the refrigerator. To reheat, microwave for about two to two and a half minutes for a single serving, stirring halfway and adding an extra splash of soy sauce or sesame oil for more moisture.

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